Packaging made from milk protein: Edible & biodegradable

Researchers from Penn State may have the next step in sustainability figured out; Food packaging made from milk protein and cellulose is the key.

Technology and sustainability hand in hand

The next step in sustainable food packaging comes from a process made possible by “electrospinning” and it basically combines milk protein with hypromellose (a binding agent derived from cellulose, which is a plant component). Through this process this combination of components are combined, and ejected through a jet to be made into fibers. Then, with the fibers created in this process, it is stretched to a substance that can hold a specific shape. 

These newly shaped fiber mats can potentially be made to hold food items, in turn becoming edible and biodegradable packaging materials.

Research for a sustainable future

The researchers who have been working on the team to find sustainable solutions, especially in food, have been experimenting with different substances to try to get the best combinations that would achieve a solid structure, and not weak and brittle mats. 

The team lead Gergory Ziegler, also points out that this research is bringing the nanofiber aspect to the field (especially on the use of protein) which opens up new possibilities and brings more utility forward. The full study can be found in this journal article, which was published in September, 2025.

Image by Aleksey Melkomukov via Unsplash